Saute Chicken with Mushroom Sauce

Ingredients

Clarified butter                40g

Chicken breasts

Boneless, skinless          4no

Salt                                        to taste

White pepper                      to taste

R. Flour                                for dredging

Mushrooms, sliced          100g

Lemon juice                        10ml

Suprême sauce, hot        200m

Method

1. Add clarified butter to a sauté pan over moderate heat.

2. Season the chicken breasts and dredge in flour. Shake off excess flour.

3. Place the breasts in the hot pan.

4. Sauté over moderate heat until lightly browned and about half cooked. The heat must be regulated so the chicken doesn’t brown too fast.

5. Turn the chicken over and complete the cooking.

6. Remove the chicken from the pan and place on hot dinner plates for service. Keep warm.

7. Add the mushrooms to the pan and sauté briefly. After a few seconds, before the mushrooms start to darken, add the lemon juice. Toss the mushrooms in the pan as they sauté.

8. Add the suprême sauce to the pan and simmer for a few minutes, until reduced to the proper consistency. (The juices from the mushrooms will dilute the sauce.)

9. Ladle sauce over each portion and serve immediately.

Saute Zucchini

Ingredients

Zucchini                                           400g

Olive oil                                            40ml

Shallots or onions, minced       40g

Garlic cloves, chopped                2no

Chopped parsley

Salt                                                     to taste

White pepper                                   to taste

Method

1.     Wash and trim the zucchini. Cut crosswise into thin slices.
2.     Heat the oil in sauté pans; add the shallot or onion and the garlic. Sauté until soft but not browned.
3.     Add the zucchini and sauté until slightly browned but still somewhat crisp. 
4.     Add the parsley and toss to mix. Season to taste.

Colcannon (irish Dish)

Ingredients

Potatoes, peeled and quartered     200g

Cabbage                                             40g

Spring onions, chopped              40g

Butter                                                40g

Parsley                                 For garnish

Salt and pepper                  to taste

Method

1.     Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.

2.     Blanch the cabbage in boiling water for one minute. Drain and reserve.

3.     Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained cabbage and pulse in a blender for 10 seconds.

4.     Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.

5.     Finally, add the finely chopped scallions/spring onions and season to taste.

Tikona Paratha

Ingredients

Whole-wheat flour          200g

Salt                                         a pinch

warm water                         100ml (approx)

Melted butter                       as required

Flour, for dusting

 

Method

1.     In a mixing bowl, place the flour, salt, and 1 tablespoon of melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs.

2.     Make a well in the center.

3.     Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make soft and pliable dough that leaves the bowl clean.

4.     Let the dough rest for 30-40 minutes.

5.     Knead again with moist hands for a couple of minutes. The dough should now spring back when pressed with a finger.

6.     Divide into twelve equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap.

7.     Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Dust frequently with flour to prevent sticking.

8.     Each rolled paratha should be about 4 inches in diameter. Using a pastry brush, sparingly apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.

9.     Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.

10. Roll this triangle into a thin, larger triangle, dusting with flour as required.

11. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.

12. Heat a griddle over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.

13. When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. Served immediately.